Spiced Cranberry Daiquiri

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We have a holiday tradition in my family and that traditional involves these cocktails. Every Thanksgiving my sister and I take turns whipping up a batch of these daiquiris (except for the one year when we tried something different….never again!) and every Thanksgiving they seem to get better and better. One thing I love about the holidays is those particular traditions that simply cannot be altered. The year we took a break from these cocktails and made something new—I don’t even remember what we made, and I’m sure it was fine, but damn! It just wasn’t the same… Luckily, we haven’t made that mistake since and while I’m a lover of experimenting and trying new things, some holiday rituals need to be sacred. So, if you don’t already have a holiday cocktail and need one that will stand the test of time, here it is! However, if you have your go-to drinks already on the menu save this recipe for after the holiday. I totally get it! Also, be mindful this recipe calls for both dark and light rum. It’s worth the purchase and you’ll be making these often until New Year’s, trust me!

Cheers from Tumbleweed Farm.

Spiced Cranberry Daiquiri

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 6

1/2 cup honey

1/2 cup water

1 cinnamon stick

1 star anise

1/2 teaspoon grated orange peel

1/2 cup cranberries

1/2 cup light rum (+ 6 tablespoons)

6 tablespoons dark rum

6 tablespoons unsweetened cranberry juice

6 tablespoons fresh lemon juice

Preparation

In a saucepan over medium-high heat bring the honey and water to a simmer, stirring to dissolve the honey. Add the cinnamon stick, star anise, orange zest and cranberries. Cook until the cranberries begin to pop. Cool for about 10 minutes. Discard the cinnamon and star anise. Pour the mixture into a jar and add 1/2 cup light rum. Chill for about 1 hour.

Strain the syrup into a pitcher, reserving the cranberries for garnish or another use (they’re great spread on toast!) Add 6 tablespoons dark rum, light rum, cranberry juice and lemon juice to the pitcher. Serve over crushed ice and enjoy!

Notes

*Use this recipe as a guide
*Adjust measurements and ingredients as necessary

We also served this at Thanksgiving and it was a hit! Thank you for sharing, I also made your maple brussels sprouts and apples and one of your kale salads with squash (all from our garden) they have all become staples in our house, along with many other recipes that I adore on your blog. Thank you again.